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Carrot and lentil soup

Carrot and lentil soup

2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, chopped

Fresh ginger

3 tsp, finely grated

Curry powder

2 tsp, mild

Carrot(s)

500 g, chopped

Dry lentils

⅓ cup(s), red (65g)

Vegetable stock cube

2 individual, to make 1L (4 cups) vegetable stock

99% fat-free, plain or natural yoghurt, unsweetened

⅓ cup(s), to serve (80g)

Fresh coriander

1 tbs, leaves, to serve

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger and curry powder and cook, stirring, for 1 minute or until fragrant.
  2. Add carrots, lentils and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until lentils and carrot are tender. Using a stick blender, blend soup until smooth. Serve topped with yoghurt and fresh coriander leaves.

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